Monday, May 23, 2011

Magazine Monday #80 and 101 Uses for a Roasted Chicken #27

I'm on a bit of a pizza kick lately, and as mentioned in the previous post, I'm trying to use up things in my freezer. I still have a bunch of that roasted chicken from a catering gig last month frozen, and so I decided to make pizza with it - again! - and use a new pizza dough recipe I came across in Food Network Magazine, a publication I really look forward to receiving each month.

Yesterday, in addition to making blueberry crumble, I made a chicken, red onion, kalamata olive, and mushroom pizza. It was delish!

The pizza dough recipe is here, and it came from the March 2011 issue of the magazine. I really liked this recipe. It made enough that I could divide it in three portions and put the other two in the freezer, and it was quite a light crust that bubbled up attractively when baked.

It's been a great weekend of food around here, that's for sure!


DEZMOND said...

I like making my own vegetarian pizza which is very popular in my house :) I mix some mashed roasted peppers with garlic and salt and celery leaves and spread the bottom of the pizza with it, then put some boiled grated carrot (just some, not too much) over it and then I sprinkle all of it with tones of smoked vegetarian cheese :)

Chris said...

Excellent idea for leftover chicken. I'm doing a bunch on the rotisserie this week so I'll have some leftovers to use.


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